Dal makhani
 |
 Dal makhani | |
| Alternative names | Maa di daal(Template:Lang-pa |
|---|---|
| Place of origin | Punjab |
| Region or state | India |
| Main ingredients | Rajma (kidney beans) and urad dal (black gram) |
| 350 kcal (1465 kJ) | |
Dal makhani (Template:Lang-hi) is a treasured staple food, originally from the Punjab in India. This dish is a type of dal (boiled lentils or other dried legumes or pulses)) cooked with butter (makhani). Along with roti or rice, it is also commonly eaten with either naan or chapatis.
History
Dal makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally, this dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture. When cooked at home today, more moderate amounts of cream or butter are often used. When prepared in restaurants in India, the United Kingdom or United States, it is cooked slowly on low heat and usually has a large amount of cream and/or butter added.
